Ingredients
1 tablespoon butter
1 tablespoon oil
3 garlic cloves
1 tablespoon flour
1 cup heavy cream
1/2 cup chicken broth
salt
Method
Sources
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dataset
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
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Heat butter and oil in a saucepan until the butter is melted. Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don't have these then try to get your garlic as fine as possible. Add flour to garlic and butter mixture in saucepan and stir until fully incorporated. Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes. Add about a teaspoon of salt, more or less to taste, then cover and cook on low heat for another 5 minutes. This sauce goes fantastic with pork chops and chicken breasts. Serve immediately over fully cooked chicken or pork chops.